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Kumquat Relish

From Book of recipes (1922).

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Source http://creativecommons.org/publicdomain/mark/1.0/
Credit

From Book of recipes (1922), printed page 75, digitised by the Internet Archive: https://archive.org/details/BookOfRecipes

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 2 ingredients

  1. 1 quart kumquats
  2. 2 cups of sugar

Possible health benefits

General information, not medical advice.

  1. Cumquat High in vitamin C

    High in vitamin C · 44 mg per 100 g, 55% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Kumquats, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Method

  1. 1 quart kumquats, 2 lemons, granulated sugar and water, walnut meats if desired.
  2. Slice kumquats fine, removing seeds.
  3. Add sliced lemon and mix.
  4. Put in twice the amount of water, and let stand 24 hours.
  5. Boil gently for 1 hour.
  6. Let cool and measure.
  7. Add 2 cups of sugar for each pint of fruit and juice and boil until thick and clear.
  8. (Mrs.
  9. H.
  10. B.
  11. Freeman.)

Plating

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